To avoid stringy texture, cook apples first before adding rhubarb., Add spices like ground cinnamon or nutmeg during cooking for additional warmth., Frozen rhubarb can be used without thawing., You can swap apples with Honeycrisp, Pink Lady, or Braeburn varieties; adjust sugar accordingly., Use brown sugar, honey, or maple syrup as sugar substitutes but start with half the amount for liquid sweeteners., Swap water for apple juice or cider to enhance apple flavor; reduce sugar if doing this., Replace lemon juice with lime juice or a small amount of apple cider vinegar (less vinegar needed due to strength)., For chunkier sauce, reserve some cooked fruit before blending and fold back in after blending., Store sauce in airtight containers for up to 10 days in the fridge, up to 6 months frozen, or can by water bath for up to 1 year., Reheat gently on stove or microwave before serving., Perfect as topping for oatmeal, yogurt, pancakes, waffles, French toast, or desserts like vanilla ice cream and pound cake., Pairs very well as a side with roasted or grilled pork dishes.